Chef De Cuisine

Chef De Cuisine

Summary

Under the Executive Director of Auxiliary Services, the Chef De Cuisine is responsible for leading, developing and executing culinary solutions to meet customer needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service food. Must be available for nights and weekends when required.

Essential Duties And Responsibilities include the following. Other duties may be assigned.

• Responsible for the preparation and quality of food items prepared and served
• Train and mentor staff to use the best practice of food production techniques while promoting a positive, cohesive work environment
• Manage culinary team to ensure quality in final presentation of food
• Accountable for accurate inventory and supply levels needed for the cafeteria and catered events
• Develop orders to meet the needs of the cafeteria, events and budget
• Create special menu items to promote engagement with internal and external customers
• Manage waste, menus, recipes and ingredients for food production
• Considerable knowledge of quality food production and serving techniques and food safety/sanitation requirements.
• Monitor industry trends to provide the freshest in-season food options available
• Deliver on food and labor targets.
• Maintain excellent customer service and positive attitude towards students, staff, other customers, co-workers, etc.
• Deliver a fabulous catering cuisine to enhance and solidify the College's local and regional reputation
• Lead other strategic catering opportunities and initiatives
• Responsible for understanding, supporting and actively demonstrating the College's beliefs, values, mission and vision and being in agreement to be evaluated by same.

Supervisory Responsibilities

Reports to and works under the Executive Director of Auxiliary Services. Work is performed independently according to college policies and procedures and State health and nutritional guidelines. Employee is responsible to assign tasks, provide priorities, train and monitor the duties of food preparation staff including the Sous Chef and Cook.

Contacts And Purpose Of Contacts

Internal: Frequent contact with college employees regarding dining services and catering orders.

External: Frequent contact with customers regarding special events catering and food service vendors.

Knowledge Skills And Abilities Required

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Knowledge of:

• Methods of preparing and serving food in large quantities.
• Catering and banquet set-up.
• Common kitchen appliances and utensils.
• Cleaning methods.
• Campus food service procedures.
• Safety and sanitation principles as they relate to food service and kitchen maintenance.

Ability to:

• Lead, train and oversee the work of assigned personnel.
• Develop and prepare menus.
• Organize tasks and see that they are carried out.
• Operate food services equipment/appliances.
• Understand and carry out oral and written instructions.
• Observe safety requirements and safe work practices and methods as required.
• Establish and maintain cooperative work relationships.
• Ability to communicate with other departments with professionalism and respect both written and verbal
• Demonstrate understanding of, sensitivity to, and respect for the diverse academic, socio-economic, ethnic, religious, and cultural backgrounds, disability, and sexual orientation of community college students, faculty and staff.
• Work independently and under minimal supervision.

The knowledge, skills and abilities required are often obtained with an Associate's Degree in Culinary Arts, or minimum five years of culinary management experience in a high-volume catering environment, or an equivalent combination of education and culinary management experience. ServSafe Manager Certificate required.

Physical Demands

Frequent reaching, walking, standing, lifting, stooping, or carrying of equipment and materials may be required. Incumbents may be required to lift and carry up to 50 pounds. Incumbent may be exposed to moving mechanical parts, risk of electrical shock, and fumes.

Work Environment

Work is generally performed in a commercial cafeteria environment, with frequent interruptions and irregularities in the work schedule. Work hours may vary and frequent evening and weekend hours are required. Travel may be required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.